- Vegetable oil, for frying
- 1 Pound chicken wings, separated at the joints to make about 20 wingettes
- Salt and pepper, to taste
- 1 Tablespoon white-wine vinegar
- 1 Cup hot sauce, preferably Frank’s Red Hot
- 8 Tablespoons butter, melted
- 1 Teaspoon garlic powder
- Carrot sticks, for garnish
- Celery sticks, for garnish
- Blue cheese dressing, for serving
- Fill a sauté pan with enough vegetable oil so that it reaches half way up the pan.
- Heat on medium-high to 375 degrees.
- Season the wingettes liberally with salt and pepper.
- When the oil is hot enough, begin frying the wings in batches, so that you do not overcrowd the pan.
- Fry until crispy and golden brown, about 15-20 minutes.
- Meanwhile, whisk together the butter, hot sauce, and garlic powder in a bowl large enough to hold all of the wings.
- When the wings are done, toss them together in the bowl with the hot sauce.
- Serve with a side of celery and carrot sticks and blue cheese dressing.